Recipe: Roasted Beet Salad with Clementines & White Beans

Roasted Beet Salad with Clementines & White Beans

(Serves 1)

Ingredients

  • 2-3 small beets, red or golden
  • 2 tsp. extra virgin olive oil
  • 2 cups baby spinach, raw
  • 3/4 cup canned, no-salt-added white beans
  • 2 small clementines, peeled, sectioned, and seeds removed
  • salt, to taste
  • freshly ground pepper
  • aged balsamic vinegar

Method

1. Pre-heat oven to 375 degrees. Wash beets and remove greens. Save greens for later consumption or discard/compost.

2.Place beets on a sheet of aluminum foil, drizzle with olive oil, and fold into a packet. Place on a baking sheet and bake for 30-35 minutes, or until easily punctured with a fork.

3. Allow beets to cool enough so that they may be easily handled. Wearing rubber gloves, gently rub the skin until it peels off. Cut beets into 1/4 inch slices.

4. Place spinach on a plate and top with sliced beets, beans, and clementines. Season with salt, pepper, and vinegar. Enjoy!

7 Responses to “Recipe: Roasted Beet Salad with Clementines & White Beans”

  1. I just bought beets for the first time and have been searching for a recipe…this is perfect! Thanks!

    Oh, but the beets I bought are already steamed (the boxed kind from Whole Foods). Can I still roast those?

  2. beets and white beans are one of my favorite salad combos! I cheat with canned though… (absolutely not pickled)

  3. Yuuuum…
    Gotta love anything with beets :)

  4. Blah! I don’t like beets. I’ve never actually *had* beets, but I just know I don’t like them :D

    Still looks pretty though!

  5. ooh, i forgot about beets :) so good!

  6. What a healthy protein packed salad with lots of colors! Nice nutrient dense/phytochemical rich salad!

  7. I adore beets and love your spectacular combination here! Nice touch with the clementines.

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